A traditional hummus recipe made with chickpeas, tahini and lemons. Drizzled with olive oil and topped with toasted sesame seeds, this hummus is sure to be a crowd pleaser.
Fridays should officially be declared ‘hummus day’. Whatdayathink? Too much? NOPE, and let me explain.
Fridays are kind of the best but also kind of the worst. It’s the last day of the work week, but you still have to GO to work. Even if you don’t physically have to be in an office, there’s still work to be done. You can’t wait until the clock strikes 5 every day of the week, but ESPECIALLY on Fridays. Five o’clock on a Friday looks like: you and your friends going to happy hour, having a few too many drinks and a little too much food. But hey, it’s Friday, so why not?!
^^ I’m hoping that’s what your Fridays look like because mine are typically just me, Miguel and Layla on the couch bummin’ out aka the TV is on but we’re on our phones. ..except Layla. That’d be weird.
But in a perfect world that’s what Fridays would look like, and they’d also include hummus. Obviously.
Speaking of happy hour, happy hours are kind of my jam. Reason being is that I’m pretty terrible at staying up late. Example A: last Friday when my friend was in town, we went out around 4:30 pm because HAPPY HOUR and I was thrilled. Then she left and Miguel and I met up with some friends and stayed out until approximately 1 am and around 11 pm I turned into a grouchy human who wanted to go home. In fact, I’m fairly certain I fell asleep at the last bar we went to (they had couches so what else was I supposed to do?). With that said, I’m keeping it low-key tonight and hoping to be in bed early because sleep is what I live for.
There’s nothing overly fancy about this traditional hummus recipe, hence the name ‘traditional hummus’, but sometimes simple is best. Probably my favorite thing about hummus is that it’s ready in five minutes. There’s legitimately ZERO prep work required—you just throw everything into your food processor and you’re good to go.
Now, if you do want to be a teeny tiny bit fancy, you can toast some sesame seeds and throw them on top like I did. I highly recommend this, not only because it adds flavor, but it adds an awesome texture to the hummus. Crunch from the chips you serve the hummus with, crunch from the sesame seeds, and silky smooth hummus=awesome texture. Anyone else weird about food texture or am I just rambling?
So whether you’re going to a party tonight, having a few friends over and just staying in, be sure to make and bring this traditional hummus—it’s a real crowd pleaser!Print
Traditional Hummus with Toasted Sesame Seeds
- Prep Time: 2 mins
- Cook Time: 3 mins
- Total Time: 5 mins
- Yield: 1 bowl 1x
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup sesame seeds
- 2 cans (16 oz each) chickpeas
- 1/2 cup tahini
- Juice of 2 lemons
- Cilantro and paprika for garnish (optional)
- Heat 1 tbsp olive oil in a skillet and add garlic; once garlic is golden in color, transfer to a food processor.
- While garlic is heating up, pour sesame seeds onto a baking sheet and toast for approximately 5-7 minutes with the oven at 400°. Be sure to check on them–you don’t want them to burn!
- Add chickpeas, tahini and lemon juice to the food processor and pulse until everything is combined and smooth.
- Transfer hummus to a bowl and top with 1 tbsp olive oil and toasted sesame seeds.
- Garnish with cilantro and paprika and enjoy!
Q: What does a typical Friday look like for YOU?